Whatever you call them, they are a popular and easy-to-cook dessert in many countries...
Of course: There are nuances, mainly concerning the consistency of the batter, between crêpes and pancakes.
Just experiment a little with the amount of flour: if you use less, it will be more of a crêpe, thicker batter makes a pancake.
Either way: once fried, they are an ideal vehicle for getting a good amount of fat into the body 😋
Here we present our lectin-free production of the classic:
RECIPE
- 250ml organic sheep's milk
- 125g Organic Pastry Baking Mix
- 10 organic quail eggs or 2 organic eggs
- 1 tbsp allulose*
- pinch of salt
- Optional: 1 tsp organic vanilla
DIRECTIONS
- Mix all ingredients in a mixing bowl until a smooth dough forms.
- Melt a good amount of organic sheep butter in a pan over medium-high heat.
⚠️ Please do not use Teflon pans - Pour a ladleful of batter into the pan and spread it out briefly by swirling the pan.
- Turn over after about 2 minutes: either with a spatula or by " flipping ".
FILLING IDEAS
- Berry puree ( reverse juiced, see our post about it )
- Sheep curd cream
- Sheep's milk ricotta with a hint of lemon
- Vanilla ice cream (recipe in the book)
- Or the savory version (without allulose in the dough): Minced meat + onion + garlic + cabbage
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